Roasted Sweet Potatoes were a hit at USD 435’s Parents as Teachers "Veggie Fun" playgroup session. Veggie painting, touching and tasting were part of the fun-filled morning session.
Among other things, children had the
opportunity to see how a sweet potato grew and then tasted these yummy treats.
The recipe was recommended by Carley
Clark and prepared by Lori Portelli for the activity-based session.
A great way to add veggies to your menu!
Note: If you are concerned about young children consuming cinnamon, check out what Dr. Weil says @ his website.
Note: If you are concerned about young children consuming cinnamon, check out what Dr. Weil says @ his website.
Roasted Sweet Potatoes 4 servings
2 large sweet potatoes, peeled & cut into 1” cubes
2 tablespoons olive oil
Sprinkling of ground cinnamon, optional
½ teaspoon salt
½ teaspoon pepper
- Preheat oven to 375°.
- In a large bowl, combine the honey, olive oil, cinnamon, salt and pepper.
- Add the sweet potatoes and toss to coat.
- Dump potatoes onto a large rimmed baking pan; spread out evenly on pan.
- Roast for 25 to 30 minutes, stirring halfway through.
No comments:
Post a Comment